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Southwestern Veggie Bake Recipe

  • 40minutes

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Source: www.tasteofhome.comReport recipe

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Ingredients Jump to Instructions ↓

  1. 3 medium carrots, sliced

  2. 2 celery ribs, chopped

  3. 1 small onion, chopped

  4. 2 to 3 teaspoons chili powder

  5. 1 teaspoon ground cumin

  6. 1/4 teaspoon cayenne pepper

  7. 2 tablespoons butter

  8. 3 tablespoons all-purpose flour

  9. 1/2 cup milk

  10. 1 can (16 ounces) kidney beans, rinsed and drained

  11. 1 can (15 ounces) black beans, rinsed and drained

  12. 1 can (15-1/4 ounces) whole kernel corn, drained

  13. 1 can (14-1/2 ounces) diced tomatoes, undrained

  14. 1 can (4 ounces) chopped green chilies

  15. 1 tube (11-1/2 ounces) refrigerated corn bread twists

Instructions Jump to Ingredients ↑

  1. In a large skillet, saute the carrots, celery, onion and seasonings in butter until vegetables are crisp-tender. Stir in flour until blended. Gradually add the milk. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat; add beans, corn, tomatoes and chilies. Spoon into an ungreased 13-in. x 9-in. baking dish. Separate corn bread twists; weave a lattice crust over filling. Bake, uncovered, at 350° for 20-25 minutes or until corn bread is golden brown. Yield: 8 servings.

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